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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. Gordon Kremer, Sacramento, California Ingredients:
2 cups uncooked wide egg noodles |
3 bacon strips, diced |
1/4 cup chopped onion |
1 tablespoon sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon ground mustard |
1/2 cup cold water |
1/4 cup cider vinegar |
1 cup sliced celery |
2 tablespoons minced fresh parsley |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
2. Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly.
3. Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon. Yield: 4 servings.
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